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Broccoli Mushroom Casserole

 Broccoli Mushroom Casserole
I take this dish to Thanksgiving family gatherings, and it's requested every year. —Cynthia Edmiston, Sullivan's Island, South Carolina
6 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 2 cups water
  • 1/2 pound sliced fresh mushrooms
  • 3 cups chopped fresh broccoli
  • 1 small onion, chopped
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 3/4 cup shredded Swiss cheese
  • 1/2 cup reduced-fat mayonnaise
  • 2 egg whites
  • 1 egg
  • 1 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1-1/4 cups (5 ounces) shredded reduced-fat cheddar cheese, divided
  • 1 cup crushed baked potato chips

Directions

  • In a large saucepan, combine the water, mushrooms, broccoli and
  • onion. Bring to a boil. Reduce heat; cover and simmer for 6-8
  • minutes or until vegetables are crisp-tender.
  • Meanwhile, in a large bowl, combine the soup, Swiss cheese,
  • mayonnaise, egg whites, egg, mustard, pepper and 3/4 cup cheddar
  • cheese. Drain vegetables; stir into soup mixture.
  • Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.

2 of 2

Broccoli Mushroom Casserole (continued)

Directions (continued)

  • Sprinkle with potato chips and remaining cheddar cheese. Bake,
  • uncovered, at 350° for 35-40 minutes or until a thermometer
  • reads 160°. Yield: 6 servings.
Nutritional Facts: 1 cup equals 297 calories, 18 g fat (7 g saturated fat), 73 mg cholesterol, 631 mg sodium, 20 g carbohydrate, 3 g fiber, 16 g protein.